A95.5

DONS

321 N CALDWELL ST, SUITE 100, Charlotte, NC 28202

Restaurant · NC permit/State ID 2060018944

Latest gradeA (95.5)

Last inspectedOct 28, 2026

Inspections on record26

On record sinceSep 7, 2017

Score history

Sep 7, 2017Higher is betterOct 28, 2026

Inspections & violations

Oct 28, 2026 A 95.5 · 5 violations

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed metal scrubber being stored in hand sink in kitchen area. CDI: metal scrubber was removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at cook line hand sink. CDI: PIC placed paper towels at sink

#16 · Food-contact surfaces: cleaned & sanitized −3

Corrected during inspectionRepeat violation

REPEAT 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed metal pans sanitizing in 0ppm quat. EHS observed different chemical in quat sanitizer bottle connected to mixing faucet. PIC stated they will contact Autochlor for service. CDI: PIC hand mixed solution to 50ppm chlorine and re-sanitized pans For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

#22 · Proper cold holding temperatures

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed ranch and blue cheese above 41F while sitting on counter. CDI: Ranch and blue cheese were placed in walk in cooler to cool. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#49 · Non-food contact surfaces clean

Repeat violation

REPEAT 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed minor debris build up on shelving throughout facility. Clean as needed. Points remain the same due to improvement from last inspection.

#55 · Physical facilities installed, maintained & clean −0.5

Repeat violation

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked flooring near cook line and damaged flooring near serving window. Repair

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Jun 25, 2026 A 97 · 5 violations

#15 · Food separated & protected −1.5

Corrected during inspection

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw salmon being stored over cooked sausage and raw shell eggs being stored above dressing. All items were located in the walk in cooler. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#16 · Food-contact surfaces: cleaned & sanitized −1.5

Corrected during inspection

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dishes being sanitized in 0ppm quat inside 3 comp sink. Quat dispenser bottle was empty. CDI: PIC mixed bleach to 50ppm chlorine. Dishes were re-sanitized in chlorine. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

#44 · Utensils, equipment & linens: properly stored, dried & handled

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed food employee cloth drying dishes.

#49 · Non-food contact surfaces clean

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of food debris and grease on sides of equipment and shelving. Clean as needed.

#55 · Physical facilities installed, maintained & clean

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged flooring underneath prep table at serving window. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed flooring throughout facility in need of cleaning.

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Feb 12, 2026 A 98.5 · 3 violations

#28 · Toxic substances properly identified stored & used −1

Corrected during inspectionRepeat violation

REPEAT: 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed foam soap pump stored on top shelving with dry goods and other shelf stable foods. CDI - Soap transferred to chemical storage area. -1-

#33 · Proper cooling methods used; adequate equipment for temperature control −0.5

Corrected during inspectionRepeat violation

REPEAT: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. Observed high density of collard dip inside a deep metal container and covered with a flat sheet pan inefficiently cooling in the walk-in cooler after + 30 minutes. Refer to temperature observation chart. CDI - Food handler divided food in to smaller portions on to a flat sheet pan. Second assessment after correction (+20 minutes) verified temperatures began to decrease towards < 41 F. -0.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

#35 · Approved thawing methods used

Corrected during inspection

3-501.13 (E) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed vacuum sealed salmon stored in vacuum packaging in the walk-in cooler. CDI - Food handler instructed to cut sealed packaging. -0-

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Oct 15, 2025 A 97.5 · details not yet loaded